Tomato Ravioli

Ingredients

• 400 g flour (double-purpose)
• 4 eggs
• 1 tbsp Olive Oil
• 1 tsp salt
• flour for dusting
• 1 Egg white
• 100 dried tomatoes (in oil)
• 250 g ricotta
• 1 tbsp Lemon Juice
• Salt
• Pepper
• 250 g Cherry Tomatoes
• 150 g small black olives
• 2 tbsp capers
• 2 tbsp chopped parsley

Instructions

1. 1.

   Knead the flour, eggs and olive oil with salt into a smooth, supple dough. Add more water or flour if needed. Shape the dough into a ball, wrap in plastic film and let rest for about 30 minutes.

2. 2.

   Drain the dried tomatoes and reserve the oil. Chop the tomatoes finely and mix with ricotta and lemon juice. Season with salt and pepper.

3. 3.

   Divide the dough into 3-4 portions and knead each again. Roll each portion to about 3 mm thickness on a lightly floured surface or with a pasta machine. Place half of the dough in 4 cm intervals, adding 1–2 tsp filling at each spot, brush around with egg white. Lay the second dough layer over it. Press around the filling and cut into squares with a pastry cutter. Repeat until all dough is used to make ravioli.

4. 4.

   For the sauce halve the tomatoes and sauté them in 3 tbsp of tomato oil for about 5 minutes. Drain olives and capers, let drain and add to the tomatoes. Season the sauce with pepper.

5. 5.

   Cook the ravioli in boiling salted water for about 3 minutes until they float. Remove with a slotted spoon, drain and toss in the sauce.

6. 6.

   Serve on plates and garnish with parsley.